Mexican Style Chorizo

You need chorizo in your refrigerator and in your life. This simple mixture of beef, pork and spices will transform your breakfast eggs, improve your lunch wrap and make you the hit of the party with queso fundido. I first made chorizo out of necessity when I was in my teens. I grew up in a military family and we were stationed in Turkey and had limited availability of ingredients. My family had to find a way to create one of our favorite Tex-Mex ingredients, chorizo. This easy recipe satisfied our cravings, and was often added to our breakfast tacos. Throughout the years I've added it to many dishes that I will be sharing here at Ydelicacies.

This Mexican style chorizo, which is seasoned meat that is crumbled when cooked, is very different from Spanish chorizo which is a dense, dried and cured sausage that is ready-to-eat. If you come across a recipe that doesn’t specify which type of chorizo to use, here’s a quick tip. If the recipe instructions require you to remove the meat from its casing and brown it, use Mexican chorizo. Although Spanish chorizo can be cooked, if the recipe instructs you to chop or slice the chorizo, use Spanish chorizo.

I must say that I am very particular about the chili powder that I add to this recipe. I grew up on Gebhardt chili powder and it’s the only chili powder that I’ll use. That’s not to say that other brands won’t work well in this recipe. I’m just very partial to Gebhardt because I have so many flavor memories associated with the Tex-Mex flavor of this brand. I also, prefer the reddish orange color rather than other brands that are brown in color and impart a slight bitter flavor. I could go on and on about this brand, but use a chili powder with a flavor profile that you enjoy. After you prepare the chorizo allow time to refrigerate overnight to let this seasoned meat become deeper in color and tangier in flavor. Then the fun begins. Mexican chorizo is excellent when browned in a little vegetable oil and added to your favorite Mexican recipes such as breakfast tacos, quesadillas, egg and potato scramble, a nacho bar and of course queso fundido. Add it to fusion dishes such as quiche, chorizo lentils with poached eggs, steamed mussels or clams. Arrange the browned chorizo as a garnish on soups or on top of flatbread. Share your use of chorizo by tagging me on Instagram at @y_delicacies.

Queso fundido topped with Mexican style chorizo is perfect for movie night or game time snacks.

Fold queso fundido into tortillas for a new twist to your taco night meal.

Cooked chorizo releases flavorful oils that add richness to dishes such as lentils.

Mexican Style Chorizo

Servings: yields 2 lbs. chorizo

1 lb. ground pork

1 lb. ground beef

½ cup white vinegar

1/3 cup Gebhardt Chili powder

2 Tablespoons garlic powder

2 Tablespoons dried oregano, crushed in the palm of your hands

1 Tablespoon kosher salt

2 teaspoons ground black pepper

1 ½ teaspoons ground cumin

1 teaspoon sugar

1. In a large bowl using your hands, mix the pork, beef and vinegar together until combined.

2. Add chili powder, garlic powder, oregano, salt, pepper, cumin and sugar and mix until well blended and even in color. If you see spots of spices that haven’t been incorporated, continue to blend until an even color is reached.

3. Transfer to an airtight container and refrigerate mixture for 4 hours, but preferably overnight to let flavors blend together.

4. After the mixture has rested, mix well again. Chill for up to 3 days or package and freeze up to 2 months.

5. Mexican chorizo is excellent when browned in a little vegetable oil and added to your favorite Mexican recipes such as breakfast tacos, quesadillas, egg and potato scramble, nacho bar and of course queso fundido. Add it to fusion dishes such as quiche, lentils, steamed mussels or clams. Scatter the browned chorizo as a garnish on soups or to top flatbread. Show me your use of chorizo by tagging me on Instagram at @y_delicacies.

Do Ahead: Chorizo will keep up to 3 days in the refrigerator. Alternately, chorizo mixture can be shaped into patties or links, individually sealed in plastic wrap, placed in a re-sealable freezer bag and frozen for up to 2 months. Remove chorizo patty or links as needed and thaw in refrigerator overnight.